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what temp to cook tri tip

Cook tri-tip to an internal temp of about 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium; use a meat thermometer and cook to temp, not time.

Ideal internal temperature

  • Rare: 120–125°F (cool red center, very soft).
  • Medium-rare (most popular for tri-tip): 130–135°F (warm red center, juicy, tender).
  • Medium: 140–145°F (pinkish center, a bit firmer but still moist).
  • Above 145°F, tri-tip starts to get noticeably drier and tougher because it’s a relatively lean cut.

Rule of thumb: Pull the tri-tip off the heat about 5°F before your target (carryover cooking will raise the temp as it rests).

What temp to cook at (oven, grill, smoker)

You’ll see two main approaches online in 2024–2026 recipes and grilling guides:

  1. Low and slow, then sear (reverse sear)
    • Cook at 220–275°F (oven, grill with indirect heat, or smoker) until the internal temp is ~10–15°F below your target.
 * Then sear hot at about 375–450°F (or direct high heat on the grill) to develop a crust, pulling it at your final internal temp (e.g., 130–135°F for medium-rare).
  1. Hot roast/grill, watch the center closely
    • Some oven recipes roast around 400°F for roughly 10–15 minutes per pound, checking for 130–135°F in the center for medium-rare and not going past 145°F.
 * Many grill-focused recipes still recommend setting up a two-zone fire and using indirect heat first, then finishing over direct heat for better control.

Simple step-by-step example (medium-rare, grilled or oven-roasted)

  1. Bring tri-tip to room temp for about 30–45 minutes, pat dry, and season generously with salt, pepper, and any rub you like.
  1. Cook at about 225–275°F (smoker/indirect grill/low oven) until internal temp hits ~120–125°F.
  2. Move to high heat (hot grill or 400–450°F oven) and sear all sides until internal temp reaches 130–135°F.
  3. Rest 10–15 minutes before slicing so juices redistribute, and slice thinly against the grain for tenderness.

Forum-style tip (what people argue about)

Some grillers swear by taking tri-tip off at 125°F, saying “it keeps it insanely juicy,” while others prefer closer to 135–140°F so guests who dislike red meat are still comfortable eating it. Recent forum threads and blog posts from 2024–2025 mostly converge on 130–135°F as the “safe sweet spot” that balances flavor, juiciness, and broad crowd appeal.

TL;DR:

  • Target internal temp: 130–135°F for medium-rare, 140–145°F for medium.
  • Cook low (around 225–275°F) until close, then sear hot to finish.
  • Always rely on a thermometer, not minutes per pound, to decide when tri-tip is done.

Information gathered from public forums or data available on the internet and portrayed here.